Corned Beef - cooking recipe

Ingredients
    3 lb. beef brisket, rolled roast or lean chuck roast
    1 qt. water
    1 tsp. salt peter (potassium nitrate) or 1/4 tsp. cure
    1 to 2 tsp. brown sugar
    1/4 c. salt
    1 tsp. mixed spices with bay leaf
Preparation
    Boil 5 minutes.
    Let cool and pour over raw meat (meat must be in a crock, glass or stainless steel container).
    Keep in refrigerator or cool area.
    Marinate in this solution for 6 days or 2 days per pound of meat.
    After this amount of time, jab meat with a fork or sharp object and cover meat with meat tenderizer, then slice 2 pieces of garlic thin and cover meat with the slices and let set for 1 hour.
    After this time, boil the meat in this same solution.
    Boil slowly until meat is thoroughly cooked. After refrigerating meat, it will be ready to eat.

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